Introduction: Dietary patterns, particularly the excessive consumption of snacks high in fats and sugars, remain a pivotal factor producing adverse impact on the global prevalence of obesity and chronic diseases. However, the current situation is that there is insufficient study on the nutritional value and health risks of local snacks and desserts of Guizhou Province. To fill this gap, this study aimed to analyze the fatty acid (FA) composition and sugar content of popular snacks and desserts in Guizhou Province. Methods: A comprehensive nutritional evaluation was conducted on local snacks and desserts in Guizhou province, with a focus on the FA profile and five sugars (glucose, fructose, sucrose, maltose, and lactose). The study examined how cooking methods (steaming, baking, frying) and food classification (traditional vs. non-traditional) influence the nutritional profiles of these foods, which are predominantly made from rice, wheat, and cream. Results: Rice-based foods, particularly those steamed using traditional methods, showed superior nutritional profiles. They had significantly lower crude fat (7.35±1.50 g/100g) and total FA (6.10±1.55 g/100g) compared to other methods. Trans fatty acid (TFA) content was minimal (0.0179±0.0137 g/100g), and atherogenic index (AI) and thrombogenic index (TI) were low at 0.19±0.07 and 0.38±0.27, respectively. Rice-based foods also had an acceptable sugar content with no lactose, suitable for lactose-intolerant individuals. Among the rice-based foods, Rice Tofu (RT) had the best performance with the lowest Crude Fat (5.98 g/100g), AI (0.04), TI (0.05), highest monounsaturated FA (MUFA) content (3.11 g/100g), polyunsaturated FA (PUFA) to saturated FA (SFA) ratio (8.48), and n-3PUFA/n-6PUFA ratio (0.25), along with acceptable sugar levels. Conclusion: The nutritional value of snacks varies widely due to differences in raw materials, cooking methods, and traditional preparation techniques. Traditional steamed rice products, especially RT, offer the best nutritional profile and can be promoted as representative healthy traditional foods in Guizhou Province.

Real-world metal exposure is usually mixed, and single-metal analyses cannot reflect actual health risks. This study used multiple statistical approaches to investigate the effects of mixed-metal exposure on incident hypertension and identify key metals and exposure patterns. A total of 3749 participants were enrolled from the Guizhou Population Health Cohort Study. Cox proportional hazards model, factor analysis, weighted quantile sum regression (WQS), quantile g-computation (qgcomp), and Bayesian kernel machine regression (BKMR) were employed. During a median follow-up of 6.63 years, 806 incident hypertension cases were identified. After multivariable adjustment, Fe, Zn, Mg, and K were associated with decreased hypertension risk, while As, Mn, and Na were associated with increased risk (P < 0.050). Factor analysis identified three factors: Factor 1 (eight essential metals), Factor 2 (Mn alone), and Factor 3 (Sr‑As). Factor 1 was inversely associated with hypertension (HR=0.920, 95%CI:0.855‑0.990), whereas Factor 2 was positively associated (HR=1.205, 95%CI:1.120‑1.297). In WQS, each 1‑percentile increase in Factor 1 index corresponded to an 11.8% risk reduction (RR=0.882, 95%CI:0.788‑0.988), with K as the main contributor. In qgcomp, each 1‑quantile increase in Factor 1 mixture reduced risk by 10.9% (RR=0.891, 95%CI:0.795‑0.999), with Na and Se driving positive effects, and K, Fe, Mg driving negative effects. BKMR revealed an overall low‑dose beneficial and high‑dose harmful pattern, with Mn as the dominant contributor (PIP=0.807). Metal mixtures showed correlated exposure patterns and non‑linear relationships with hypertension. Hypertension prevention should ensure sufficient essential metals and control exposure to hazardous metals including Mn and Na.

In this study, in response to a Gelsemium elegans Benth poisoning incident triggered by the consumption of homemade infused wine, the collected infused wine and the patient’s biological samples (blood and urine) were systematically examined using an integrated analytical strategy that combines UPLC-Q-TOF-MS non-targeted screening and UPLC-MS/MS targeted quantification. By constructing a database of Gelsemium elegans Benth alkaloid components, a total of nine major alkaloid components were identified, and a rapid quantitative analysis method was established for five of the key components (Gelsemine, Koumine, Gelsenicine, Gelsevirine, Humantenine). The results of the study showed that the content of Gelsemium elegans Benth alkaloids in infused wine was high, with Gelsenicine amounting to 60.87 µg/mL, which was estimated on the basis of its LD₅₀ (0.1–0.2 mg/kg bw) reported in the literature, and that an adult’s intake of 115–230 mL can be lethal. In the methodological validation, the spiked recoveries of infused wine and urine samples were 87.16%-105.53% with an RSD of < 7%, indicating that the method is accurate, reliable and does not require an internal standard, which makes it suitable for emergency testing in economically underdeveloped areas. In addition, Humantenine was detected in the urine of all poisoned individuals in this study, suggesting its potential as a potential marker for poisoning. Although the blood samples could not be quantified accurately due to matrix interference, the established coupling technology provides an effective analytical paradigm for the rapid identification and mechanism study of poisoning, and provides technical support for clinical diagnosis and public health emergency response.